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Mushroom Ragout Over Grilled Polenta
Ingredients
- 1 package Frontier Soups Corn Polenta mix (or other dry polenta)
- 1/2 cup butter
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced
- 1 pound baby bella mushrooms, cleaned and sliced
- 1 tablespoon minced fresh thyme
- 1 tablespoon fresh sage
- salt and pepper, to taste
- 1/4 cup heavy cream
- browned butter sauce (See below)
- 1/2 cup toasted hazelnuts, course chop
- 1/2 cup parmesan cheese (to serve)
Instructions
- For polenta, follow directions according to Polenta package. Set aside.
- In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm.
- Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy!
- Browned Butter Sauce
- Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes.
- Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes.
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